Paella pasta( SERVES 4 )

WendyD

Publication: Reader Recipes

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This recipe is special because the sauce with roasted tomatoes is super-delicious, 'standout' as verified by many invited friends. Also, including our wonderful choice of New Zealand seafood where possible makes any recipe special.

Directions

To make the sauce, drizzle the tomatoes with good quality olive oil, salt and pepper, and roast in a hot oven for 20 minutes, remove, cool and skin.

Fry thinly sliced onions and garlic in oil until soft.

Combine roasted tomatoes, onions, garlic and dolmio in a pot and simmer.

Add white wine and cook on medium heat for half hour, to reduce, adjusting thickness if necessary by a little hot water. Add the chopped rocket, parsley, and basil, and salt and pepper to taste. The sauce can be made beforehand and reheated when required.

The Seafood Prepare fish; defrosting shellfish if using the frozen variety.The mussels (which I buy from our local weekly market freshly shucked) should be as fresh and natural as possible.

The Pasta Cook the fettucine (or spaghetti) for 9 or 10 minutes in boiling salted water, drain well; and stir though a little lemon rind (optional)

At the time of starting the pasta, reheat the pot of tomato sauce, adding to it firstly the frozen seafood (especially if using calamari rings), and a minute or two later, the seafood fillets and cook for 10 minutes in the sauce, on medium-to-high heat.

Put pasta on plates (or in bowls) to serve, adding the seafood and sauce. Sprinkle a garnish of Italian parsley over the top and serve with lemon wedges.

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well. Be Well – Your recipe for life.